To order cookbooks, contact the organization directly.
Contact information is listed at the bottom of this page.

Special Features: Recipes from the outstanding chefs of Bluegrass restaurants including the chef from the Governor's mansion. There are also recipes from local vineyards and a distillery.

Description: 'A Culinary Train Ride' cookbook is to support the revival of Sadieville, Ky which used to be a train town. It was a thriving town at one time but has fallen into harder times. It does not even have a local grocery store any more. We would like to see the town built up to its better days and attract gift shops, antique stores, and cafes. We would like to do this by using fundraising rather than government grants because we are the people who are paying the government grants. We would like people to come to Sadieville and have a wonderful experience!

Cost: $9.95
plus $2.05 S/H per book.

• 1/2 c. black olives
• 3 anchovy fillets, chopped
• 3/4 c. chopped tomato pulp
• 4 filet mignon steaks (about 6 oz. each)
• 3 T. olive oil
• 2 T. capers
• 1/2 c. dry white wine
• salt and pepper

Chop olives coarsely. Mix olives, anchovies and tomato pulp. Brown steaks quickly on both sides in oil and remove to platter. Add tomato mixture and capers to pan juices. Heat until bubbly. Stir in wine and a pinch of pepper and simmer until sauce is thick. Season to taste with salt. Return steaks to pan and cook to desired degree, turning a couple of times. Serve steaks with pan juices spooned over them.